Lemon Bar Muffins

Lemon Bar Muffins

What says Spring more than a citrus Lemon Bar recipe? For this recipe I turned the classic lemon bar into muffins for a refreshing, bite sized dessert. This dessert is paleo friendly, gluten and diary free.

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I am a huge fan of lemon anything. When I entertain in the Spring and Summer months I will usually make these lovely bites. Sometime I will make them and pop them into the freezer, so I have them on hand for when my husband and I are craving a sweet treat during the week. I will sometimes serve them with vanilla ice cream for him, because he tolerates dairy better than I do. You can also serve fresh berries on the side to compliment the lemon flavor as well. Or, if you are feeling crazy do the muffins with ice cream and berries. You can’t go wrong either way.

This recipe is pretty easy to make as well, so the labor required is very minimal. The hardest part is waiting for them to completely cool before you remove them from the muffin liners. For storage, put them in an airtight container in the fridge for up to 5 days, or put them in the freezer for up to 3 months. I suggest using parchment paper to separate the muffins so they do not stick together as they are freezing.

Lemon Bar Muffins

Paleo, Gluten Free & Dairy Free
Course Dessert
Servings 6 Muffins



  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • the zest from 1 lemon


  • 2 eggs
  • 3 tbsp raw honey
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1.5 tsp coconut flour
  • 1 tsp vanilla extract


  • Preheat the oven to 350 degrees, and line a muffin tin with 6 liners
  • Combine all of the crust ingredients with a fork or by hand until a crumbly¬†dough is formed.
  • Press the dough (about 1.5 tbsp) into the muffin tins evenly
  • Bake for 10 minutes or until golden brown.
  • While the crust is cooking combine all of the filling ingredients, and let it sit until the crust is done.
  • Pour the filling evenly into the muffin tins (about 2 tbsp per muffin), and then bake for 12 minutes or until set.
  • Allow the muffins to completely cool before removing the muffin liners, or store in the fridge until completely cooled.
Lemon Bar Bites

Lemon Bar Bites

Are you a fan of anything lemon like me? My Lemon Bar Bites will be sure to satisfy your pallet while providing you with a clean source of energy that is Paleo, Whole 30, and gluten free. Dig into these Lemon Bar Bites for a worry free and vibrant pick me up.

Image and Recipe are original to Mindful Living with Amanda

Nuts are a great addition to any diet (depending on if you have allergies). They are a good source of protein, fat, and fiber. Certain nuts support bone and thyroid health while also providing your body with essential amino acids. You have to be mindful when shopping for nuts, so you want to check the ingredient list on the back. You may be surprised to find added highly processed oils, sweeteners (such as high fructose corn syrup, etc.), and high amounts of salt. My suggestion for when you shop for the ingredients is to find raw and if possible organic nuts. Dry roasted is okay, but be mindful of nuts that are labeled “roasted” as those can also contain industrial seed oils that are unhealthy for many reasons.

I am a huge fan of lemon and lime (check out my Key Lime Pie Bites). I squeeze lemon and lime into my water in the morning before work, and I will also squeeze the juice onto my salads as well. I use to purchase a popular brand of lemon snack bars and they were awesome. However, one day I really looked at the label for the ingredients, and I was shocked to see what was inside. Then I started to think about how I could create my own version with clean ingredients that I keep in my pantry regularly.

To make these bites you simply put everything into a food processor, then press the “on” button and let it go until a ball of dough forms. Next, pop the top off and scoop out generous spoon fulls of the dough and roll them into snack sized balls. If you want to, roll them into some more unsweetened shredded coconut for a little something extra! You can store these in your fridge for up to 1 week, or you can freeze them up to 3 months in an air tight container. When you layer them in your container separate them with parchment paper.

When I make these Lemon Bar Bites I almost immediately feel little hands creep up from the counters to grab them and my husband immediately requests for me to save him some. They are definitely a crowd pleaser over here, and I hope you enjoy them just as much!

Lemon Bar Bites
Makes 8


  • 7 medjool dates (pitted)
  • 1 cup of cashews
  • zest of 1 lemon
  • 1 lemon (juiced)
  • 1 tbsp of unsweetened shredded coconut
  • 1 tsp of pure vanilla extract
  • 1/2 tsp. of sea salt


  • Place all of the ingredients into a food processor and press “on”
  • Let the mix process until a ball of dough forms
  • Pop the top off and scoop out generous snack sized spoonfuls of the dough and then roll them into balls
  • Optional: roll the bites into any left over shredded coconut to make a light coating
  • Store them in the fridge up to 1 week or in the freezer up to 3 months in an airtight container. Place a piece of parchment paper in-between layers when storing them.